koekje “cookie” in Dutch meaning little cake used to test oven temperature
Kinds of Cookies • Rolled • Drop • Bar • Refrigerator • Pressed • Molded
Cookie Textures Crisp cookies - made from a stiff dough with very little liquid in the batter and a high ratio of sugar Crisp cookies spread more than other cookies in the baking process They dry faster because they are thin
Soft cookies - contain low amounts of fat and sugar and high proportion of liquid, such as egg. Corn syrup is used and retains moisture, providing the soft texture. When done baking, they will have light brown bottom and sides
Chewy - High ratio of eggs, sugar, and liquid, but a small amount of fat. The gluten in the flour must develop during the mixing stage. Gluten provides the stretch and flexibility to the cookie giving it the chewy characteristic.
Flour Provides structure All purpose or pastry flour is best
Sweetness Granulated sugar will provide proper spread Powdered sugar will spread less Sugar
Baking soda relaxes the gluten so the cookie will spread more Leavening agents
Fat Such as shortening or butter Create texture, add flavor, and add calories
Eggs Add nutritional value Will cause the cookies to spread Liquid
Flavorings and Seasonings Extracts, salt, nuts are examples of the flavorings and seasonings used in cookies.
The creaming method of mixing is the most common way for mixing cookie dough. Air is beaten into the sugar and fat cells making a light mixture as the cookies bake Mixing Cookies
Bake on flat, shiny, cool baking sheets Avoid dark pans (dark pans absorb heat and will cause the cookies to burn) Warm pans will cause the cookies to spread Baking Cookies
Crisp cookies - store in a container with a loose fitting cover Soft cookies - store in a container with a tight fitting lid Bar cookies - store in the baking pan Storing Cookies
Freezing Cookies/Dough For longer storage cookies can be frozen. Many cookies freeze well in both the baked and dough form.